橄榄果实发育过程中细胞壁物质和相关酶活性变化

Changes in Cell Wall Components and Related Enzyme Activities of Canarium album during Fruit Development Stage

摘要:

为了解橄榄（Canarium album）果实质地差异形成的原因，以鲜食型橄榄‘清榄1号’和加工型橄榄‘长营’为材料，对果实发育过程中细胞壁物质含量和相关酶活性进行了测定。结果表明，随着橄榄果实的成熟，‘清榄1号’较‘长营’维持较高的果胶甲酯酶（PME）活性，促进了果胶的水解，离子型果胶（ISP）含量较高而共价型果胶（CSP）含量较低。2个橄榄品种纤维素含量均较高，‘清榄1号’果实的半纤维素含量低于‘长营’。‘清榄1号’木质素含量低于‘长营’，较高的苯丙氨酸解氨酶（PAL）和过氧化物酶（POD）活性促进了木质素含量的增加。因此，ISP、CSP、半纤维素和木质素含量的不同可能是2个橄榄品种果实质地差异形成的原因。

Abstract:

In order to understand the reasons for the differences in fruit texture of Canarium album, the content of cell wall components and related enzyme activities in the fresh ‘Qinglan 1’ and the processed ‘Changying’ were studied during fruit development. The results showed that with the ripening of fruits, PME activity in ‘Qinglan 1’ was higher than that in ‘Changying’, which promoted the degradation of pectin, and the ISP content was high as well as CSP content was low. The content of cellulose in both cultivars was high, and hemicellulose content of ‘Qinglan 1’ was lower than that of ‘Changying’. The lignin content of ‘Qinglan 1’ was lower than that of ‘Changying’, and the higher PAL and POD activities could promote the increment of lignin content. Therefore, the differences of ISP, CSP, hemicellulose and lignin contents might be the reason of fruit texture differences between ‘Qinglan 1’ and ‘Changying’.